Ingredienti
[ 100 g | 2/3 c ] flour
[ 100 g | 2/3 c ] almonds or hazelnuts
[ 100 g | 2/3 c ] sugar
[ 80 g | 1/2 c ] melted butter
1 tsp vanilla
[ 150 g | 5.5 oz ] dark chocolate
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Ricetta
Traditional cookies from Piemonte
Roast the almonds in the oven or in a pan until they are slightly browned and you can smell their aroma. Reduce to a powder with a circular grater or food processor. Mix this almond flour with the remaining ingredients except the chocolate (don't forget to melt the butter). Work the batter with your hands, it will be on the dry side for a cookie batter but it should be cohesive when pressed together. Form cherry sized balls and place on cookie sheet. Bake for 20 min or until light brown at [ 160 C | 300 F ].
When the cookies have cooled put the chocolate in the microwave until it has just melted (stir a couple of times as it is heating). Put a bit of chocolate on the flat side of a cookie and press another cookie against it. You will thus have two cookie half spheres joined by a layer of chocolate.
Notes:
The consistency of the cookie can be easily altered. The addition of butter will make the cookies softer whereas sugar will make them harder.
The chocolate needs to be at the right temperature (tempered) so it will set easily when the cookies are pressed together. Do not overheat. If you work slowly and the chocolate in the bowl has hardened just put it back in the microwave for a few more seconds (or work faster ;).
Traditionally either almonds or hazelnuts can be used.
Copyright © 2001-2009 Gianmarco Pinton
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